Preparation

Stir together cheese, corn, mayonnaise, scallions, cilantro, and chiles in a small bowl. Lightly brush 1 tortilla with some of oil. Turn tortilla over and spread 1/2 cup filling over half, then fold other half over to form a half-moon. Assemble 3 more quesadillas in same manner.

Heat lightly oiled grill pan over moderate heat until hot, then cook quesadillas, 2 at a time, turning over once, until cheese is melted, about 4 minutes total per batch. Transfer to a cutting board and cut in half.

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Recent Review

This recipe is in our rotation and I make it pretty often. So easy and delicious. I've made it on the grill and in the grill pan. Have used fresh corn in season, and usually substitute chipotle chili powder for the canned since it's easier. Sometimes I also add black beans for added protein if I have them on hand. Definitely a keeper!